How To Make Easy Peruvian Shrimp
South American dishes are distinguished for their spice-infused dishes. It always has a nice kick to each bite. Taste for yourself with our shrimp recipe.
- ½cupdry white wine
- 2tbsplime juicefreshly-squeezed
- 1tbspground cumin
- 1tbspsmoked paprika
- 1tspkosher salt
- ½tspfreshly-ground black pepper
- 1½tbspolive oil
- 1lbshrimppeeled and deveined, with tails off
- 4clovesgarlicpeeled and minced
- fresh cilantro leaveschopped, to garnish
In a small mixing bowl, add the white wine (or chicken or veggie stock), lime juice, cumin, paprika, salt, and black pepper, and whisk together until combined. Set aside.
In a large sauté pan, heat olive oil over medium-high heat.
Add shrimp and garlic, and sauté for 4 to 5 minutes, stirring occasionally, until the shrimp are cooked through and pink. Transfer the shrimp and garlic to a separate plate, and set aside.
Return the sauté pan to the stove over medium-high heat.
Add in the white wine sauce, and cook for 1 minute, stirring occasionally. Carefully add in the shrimp, and stir until they are evenly coated with the sauce.
Remove from the heat and serve immediately, garnished with fresh cilantro.
- Calories: 167.47kcal
- Fat: 6.80g
- Saturated Fat: 1.06g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.15g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 5.31g
- Fiber: 0.98g
- Sugar: 0.67g
- Protein: 16.26g
- Cholesterol: 142.88mg
- Sodium: 648.57mg
- Calcium: 91.00mg
- Potassium: 249.01mg
- Iron: 1.82mg
- Vitamin A: 109.82µg
- Vitamin C: 3.82mg
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